I have to admit, pasta nights are my absolute favorite. They always feel like the perfect balance between cozy and indulgent. When I make a creamy pasta dish, I want it to be rich enough to feel special but simple enough that I don’t spend hours in the kitchen. This Cheddar Parmesan Garlic Butter Chicken with Creamy Rigatoni Pasta has become a go-to in my house because it delivers exactly that.
The chicken comes out golden and flavorful, seasoned with Cajun spices and cooked in garlicky butter. Then, it gets paired with rigatoni coated in a luscious cheese sauce made with sharp cheddar, Parmesan, and just the right touch of garlic. It’s the kind of meal that satisfies everyone around the table, from kids who love cheesy pasta to adults who appreciate bold, savory flavors.
What I especially love about this recipe is that it’s flexible. Whether you serve it for a casual weeknight dinner or dress it up for guests, it always looks and tastes like a dish you’d find at a nice restaurant. And since everything comes together in about 30 minutes, it’s proof that comfort food doesn’t have to be complicated.
Essential Elements and Equipment
For this recipe, you don’t need any fancy gadgets, but the right tools make the process smoother and the results more delicious. Here are the essentials:
- Large Skillet: To sear the chicken and later create the sauce. A heavy-bottomed skillet works best.
- Stockpot: For boiling rigatoni pasta. Be sure to salt the water generously.
- Whisk: Essential for blending the roux and cheese sauce into a smooth, creamy consistency.
- Cheese Grater: Freshly grated Parmesan melts better and gives a sharper flavor.
- Mixing Spoon or Tongs: For tossing pasta into the sauce without breaking it.
- Sharp Knife and Cutting Board: To cut chicken into even-sized pieces for consistent cooking.
With these on hand, you’ll be fully set up for success in the kitchen.
What Makes This Recipe Work
There are a few secrets behind why this dish always turns out rich, creamy, and full of flavor.
- Garlic butter chicken: Searing the chicken in garlic butter locks in juiciness while giving the outside a golden, flavorful crust.
- Cajun seasoning + paprika: The spices create a smoky depth that balances beautifully with the richness of the sauce.
- Rigatoni pasta: Those large, hollow tubes are perfect for catching creamy sauce inside and out, making each bite hearty and satisfying.
- Creamy cheese sauce: A combination of cheddar and Parmesan provides both sharpness and creaminess, while milk keeps the sauce silky.
- Roux base: Cooking butter and flour together ensures the sauce thickens naturally and clings to the pasta.
- Balanced flavors: The savory chicken, bold cheese sauce, and tender pasta come together for a dish that feels indulgent without being overwhelming.
- Quick cooking time: Everything is done in about half an hour, so you can make this even on a busy evening.
Ingredients You’ll Need
- 2 large chicken breasts, boneless and skinless, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 tablespoons garlic butter, divided
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- Salt and black pepper to taste
For the Pasta
- 1 pound rigatoni pasta
- 6 tablespoons butter
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Preparation
Step 1: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain, but set aside about ¼ cup of the pasta water for later use.
Step 2: In a bowl, toss chicken pieces with olive oil, Cajun seasoning, paprika, salt, and pepper until evenly coated. Heat 2 tablespoons of garlic butter in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
Step 3: In the same skillet, melt 6 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 1–2 minutes to form a roux.
Step 4: Gradually pour in the milk while whisking to prevent lumps. Keep stirring until the mixture thickens, about 5–7 minutes. Lower the heat and add cheddar and Parmesan cheese. Stir until fully melted and smooth. Season with salt, pepper, garlic powder, and onion powder.
Step 5: Stir the rigatoni pasta into the sauce until well coated. Mix in the remaining 2 tablespoons of garlic butter for extra richness. Plate the creamy pasta and top with the seared chicken pieces. Serve immediately while hot and cheesy.
Variations You Can Try
One of the best things about this recipe is how versatile it is. With just a few swaps, you can customize it to suit your family’s preferences or dietary needs.
- Different proteins: Instead of chicken, try shrimp, Italian sausage, or even grilled steak strips. Each one brings a unique flavor to the creamy pasta.
- Cheese swaps: Sharp cheddar and Parmesan are the stars here, but you can switch in mozzarella for a stretchier finish or add provolone for extra tang.
- Vegetable boost: Add spinach, mushrooms, or broccoli florets to the sauce for extra color and nutrition. Roasted red peppers also pair beautifully with the creamy cheese base.
- Make it spicier: Add crushed red pepper flakes or swap regular paprika with hot paprika for more kick.
- Lighter version: Use half-and-half instead of whole milk, or swap the butter with olive oil to cut down on richness.
- Gluten-free option: Replace rigatoni with your favorite gluten-free pasta. The sauce itself is naturally gluten-free as long as you replace the flour with cornstarch or a gluten-free thickener.
With these variations, you can make this dish your own and keep it exciting every time you cook it.
How to Serve
This dish already feels like a complete meal, but with a few thoughtful touches, you can turn it into a spread that really shines.
- Bread on the side: Serve with garlic bread, cheesy breadsticks, or a warm baguette to soak up the creamy sauce.
- Fresh salad: A crisp Caesar salad or a simple green salad with lemon vinaigrette adds freshness to balance the richness of the pasta.
- Roasted vegetables: Try oven-roasted asparagus, zucchini, or Brussels sprouts for a wholesome side that complements the cheesy pasta.
- Simple garnishes: Fresh parsley, extra Parmesan, or a sprinkle of crushed red pepper give the plate a pop of flavor and color.
- Beverage pairings: Sparkling water with lemon, iced tea, or a light fruit punch keep things refreshing alongside the richness of the pasta.
- For family gatherings: Serve this dish in a large baking dish and let everyone scoop out their own portions. It looks impressive and makes serving easier.
Tips for the Best Results
If you want this dish to turn out perfectly every time, here are a few practical tips from my kitchen to yours:
- Don’t overcook the pasta. Pull the rigatoni off the heat when it’s al dente since it will continue to soften slightly once mixed with the sauce.
- Season as you go. Adding salt and pepper at different stages ensures each layer of flavor comes through.
- Use freshly grated cheese. Pre-shredded cheese can be coated with anti-caking agents that prevent it from melting smoothly. Freshly grated melts creamier.
- Reserve pasta water. This little trick works wonders if the sauce thickens too much, it adds silkiness without watering down the flavor.
- Cook chicken in batches if needed. Crowding the pan can steam the chicken instead of searing it. Work in two rounds if necessary.
- Let the sauce rest. After combining everything, allow the pasta and sauce to sit on low heat for a couple of minutes. This helps the flavors meld beautifully.
Following these tips makes a big difference in achieving that restaurant-style texture and taste at home.
Cooking Notes
- Always start with room temperature chicken for even cooking.
- Use a whisk when adding milk to the roux to prevent lumps in your sauce.
- Stir continuously while adding cheese to avoid clumps and ensure a smooth sauce.
- Don’t skip the butter at the end, it deepens the garlic flavor and gives the pasta a velvety finish.
- This dish is best served immediately, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutritional Information
- Calories: ~750 per serving
- Protein: 44g
- Fat: 34g
- Carbohydrates: 65g
- Fiber: 3g
- Sodium: 780mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
FAQs
1. Can I make this recipe ahead of time?
Yes, you can cook the pasta and chicken a day in advance, then reheat everything in the cheese sauce before serving. Just store components separately to prevent the pasta from absorbing all the sauce.
2. How do I reheat leftovers?
Reheat in a skillet over medium-low heat with a splash of milk to loosen the sauce. You can also microwave, but stirring halfway through helps keep the sauce creamy.
3. Can I freeze this dish?
Cream-based sauces don’t always freeze well, as they can separate once thawed. If you want to freeze, do so before adding the cheese. Then, reheat and stir in the cheese freshly when serving.
4. Can I substitute another pasta shape?
Absolutely. Penne, fusilli, or shells all work well since they hold onto the sauce. Just avoid very thin pasta like angel hair, which won’t support the creamy sauce as nicely.
Conclusion
Cheddar Parmesan Garlic Butter Chicken with Creamy Rigatoni Pasta is the kind of dish that checks every box: creamy, cheesy, hearty, and full of flavor. The Cajun-seasoned chicken brings boldness, while the velvety cheese sauce clings to each bite of rigatoni, making every forkful satisfying.
This is one of those recipes that doesn’t require a special occasion to feel special. It’s just as perfect for a weeknight dinner as it is for feeding friends or family on the weekend. Best of all, it’s flexible; whether you change up the protein, add vegetables, or adjust the spice level, it always delivers comfort and indulgence in one plate.
So the next time you’re craving a pasta dish that feels both cozy and elevated, give this recipe a try. Gather around the table, serve generous portions, and enjoy the kind of meal that brings everyone together with smiles and full plates.
Print
Cheddar Parmesan Garlic Butter Chicken with Creamy Rigatoni Pasta
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 2 large chicken breasts, boneless and skinless, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 tablespoons garlic butter, divided
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- Salt and black pepper to taste
For the Pasta
- 1 pound rigatoni pasta
- 6 tablespoons butter
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
Step 1: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain, but set aside about ¼ cup of the pasta water for later use.
Step 2: In a bowl, toss chicken pieces with olive oil, Cajun seasoning, paprika, salt, and pepper until evenly coated. Heat 2 tablespoons of garlic butter in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
Step 3: In the same skillet, melt 6 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 1–2 minutes to form a roux.
Step 4: Gradually pour in the milk while whisking to prevent lumps. Keep stirring until the mixture thickens, about 5–7 minutes. Lower the heat and add cheddar and Parmesan cheese. Stir until fully melted and smooth. Season with salt, pepper, garlic powder, and onion powder.
Step 5: Stir the rigatoni pasta into the sauce until well coated. Mix in the remaining 2 tablespoons of garlic butter for extra richness. Plate the creamy pasta and top with the seared chicken pieces. Serve immediately while hot and cheesy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 750
- Sodium: 780
- Carbohydrates: 65
- Protein: 44